Mix with fork. Add to pan. Use parchment paper to spread in pie pan properly. Bake 375 for 7 minutes. Cool 30 minutes.
FILLING: 2 cans sweetened condensed milk (14 oz. each) 1/2 cup sour cream 1 cup #nellieandjoes key lime juice
Mix. Add to pie crust. Bake 350 for ten minutes. Cool 30 minutes. Refrigerate 3 hours.
WHIPPED CREAM:
1 cup heavy whipping cream 1/2 cup powdered sugar 1 tsp. vanilla extract
Blend cream and sugar until stiff peaks form (5 minutes or so). Blend in vanilla. Cool. Either spread on pie evenly or create rosettes around pie. You can't go wrong either way. I have the same lil basic cake decorating kit I've had forever that I paid like $5 for. They might be a couple dollars more now. I decided to do rosettes because I didn't have enough whipped cream to make two batches to cover both pies. I used the 22 tip and tried to put a rosette per "slice."
I've found that it's easier for me to make the treats I want instead of trying to stumble on something gluten free which may or may NOT be good.
Oh...and when I crumbled up my graham crackers, I added in a handful of pecans. I love the nutty texture it gives the gluten free crust.
